It’s well documented that I am obsessed with meal prep. I spend WAY too much time thinking about ways to make life a little bit easier for our family and others. That’s what brought me to trying out these Freezable Breakfast Burritos. Protein packed, filling, and ready to eat when you need them. This recipe is a great one to make on Sunday so you know you have a delicious breakfast for every day of the week! Enjoy!

Freezable Breakfast Burritos

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Prep Time 30 minutes
Ready in 30 minutes
Servings 6 burritos


  • 10 large high quality eggs
  • 2 cups baby spinach
  • ½ cup basil
  • ¼ cup green onions
  • 1 tbsp garlic powder
  • 1 sweet potato, diced and microwaved until soft
  • 1 can black beans, drained and rinsed
  • 1 red pepper, thinly sliced
  • ½ red onion, thinly sliced
  • 1 cup shredded cheddar cheese
  • 1 avocado, thinly sliced
  • 6 whole wheat tortillas
  • parchment paper


  • Let's get cracking with the eggs. In a large bowl crack in the 10 eggs and scramble. At the same time heat a lightly oiled large pan over medium high heat and toss in the spinach, basil, and green onion. Saute for 30 seconds and then add in the eggs. Be sure to constantly move the eggs with a spatula until they are scrambled and cooked. Once cooked, remove from pan and allow to cool on side plate.
  • Using the same pan, add a bit of oil and then saute the red peppers, red onions, and sweet potatoes. I like to add in a bit of garlic powder and salt at this point. Saute until sweet potatoes are soft and then remove from the heat.
  • Now it's time to build these burritos! Layer the ingredients on your whole wheat tortillas. I added in eggs, sweet potato and peppers, black beans, cheese, and avocados. Fold the burrito tightly and allow to fully cool. Check out the link above to a video on how to properly roll a burrito.
  • Once you have all the burritos folded, lay the burritos seam side down on a ripping hot pan until tortilla is browned, about 30 seconds per side.
  • Here is a key part, allow the burritos to fully cool on a cooling rack before wrapping them in parchment paper. Then place all six burritos gently into a large freeze bag and pop them in the freezer.
  • Now when you want to eat the burritos there are two ways you can do this. One is to pop the frozen burrito into the microwave for around 3 minutes. Alternatively, you can remove the burrito from the freezer the night before and place in the fridge. The next morning you can pop the burrito onto a hot pan and cook until warmed through.
  • Enjoy with hot sauce and a strong coffee!

Andy’s Notes

Tips for nailing these Breakfast Burritos

  1. The most important thing to remember when making these burritos is to let them fully cool before wrapping them in parchment paper and placing in the freezer. If you wrap them in parchment paper while still warm, they will steam and create condensation which will cause the burritos to become soggy, and no one likes a soggy burrito.
  2. Wrap the burrito as tightly as you can. Rolling them is not difficult but takes a bit of practice. Here is a video you can use to see exactly how to fold a burrito properly. 
  3. When you’re ready to eat, there are a few ways you can defrost the burritos. One way is by simply removing from the freezer and tossing into the microwave for around 3 to 3 1/2  minutes. Alternatively, you can remove the burrito from the freezer the night before you want to eat it, place in the fridge to thaw overnight. Then, when ready to eat you can toss the burrito into a ripping hot dry pan and heat through.
  4. Be creative! Feel free to stuff this burrito with whatever ingredients you like! Bacon, sausage, veggies…do your own thing!
  5. I would suggest not adding any salsa, sour cream, or mayo as they generally don’t freeze very well.
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